Ground Beef Enchiladas
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5
8 reviews
Excellent
Ground Beef Enchiladas
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These saucy, cheesy Ground Beef Enchiladas are made with a rich homemade enchilada sauce that is like a Tex-Mex gravy. They are savory, hearty, and supremely satisfying.
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Ingredients
Meat Filling
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 1 pound ground beef I prefer 85/15 or 80/20
- 1 Tablespoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano dried
- 1/2 teaspoon garlic powder
Red Enchilada Sauce
- 3 Tablespoons butter salted
- 1/4 cup all-purpose flour
- 3 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano dried
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 6 ounces tomato sauce
Assembly
- 10-12 medium flour tortillas 8-inch
- 1 cup cheddar cheese freshly grated, sharp
- 1 cup Monterey jack cheese freshly grated
Garnish
- cilantro leaves freshly chopped
- avocado sliced
- tomato diced
- green onions sliced
- olive
- sour cream
Instructions
- Preheat oven to 350°F.
- Add the oil to a large skillet over medium-high heat. When hot, add the onion and saute for 5-6 minutes until softened. Add the ground beef and spices, breaking up the meat and cooking until browned. Transfer meat to a bowl.
- Melt the butter for the sauce in the same pan. Whisk in the flour to form a roux and cook for 2 minutes. Whisk in all of the spices, then lowly whisk in the beef broth, a few splashes at a time to avoid lumps. Stir in the tomato sauce, then reduce the heat to a simmer and cook for 6-8 minutes, stirring frequently until slightly thickened.
- Mix 1/4 cup of each kind of cheese with the browned ground beef. Warm tortillas in the microwave wrapped in a damp paper towel until soft and pliable. Spread about 1/2 cup of the sauce in a thin layer on the bottom of a large 9x13-inch baking dish.
- Fill each tortilla with about 1/3 cup of meat, then roll tightly and place seam-side down in the baking dish. Repeat until all the meat and tortillas have been used, then pour the remaining sauce over the enchiladas. Sprinkle with the rest of the cheese, then cover with aluminum foil.
- Bake for 20-25 minutes, then remove the foil and cook for another 10-15 minutes until cheese is melted and the enchiladas are hot all the way through. Garnish with your favorite toppings and serve.
Notes
- Freezer instructions: Make and assemble the enchiladas up to the point of baking. Freeze for up to 3 months. Thaw in the fridge overnight before baking, covered in foil, for 30 minutes at 350°F, then remove the foil and bake another 5-10 minutes until the cheese is melted and the enchiladas are hot all the way through.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
63mg
(21%)
Sodium
922mg
(38%)
Potassium
336mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
852IU
(17%)
Vitamin C
2mg
(2%)
Calcium
228mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10-12 Enchiladas
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 922mg | 38% |
| Potassium | 336mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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